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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: French
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 399
% Daily Value**
Total Fat 26g
39%
Saturated Fat 4g
7%
Unsaturated Fat 3g
Cholesterol 200mg
67%
Sodium 494mg
21%
Total Carbohydrate 33g
11%
Dietary Fiber 5g
18%
Sugars 3g
Protein 11g
Vitamin A  160%Vitamin C  41%
Calcium  12%Iron  28%
Potassium  25%Vitamin E  18%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Gratin of Greens Casserole

Recipe Tags: Casserole Recipes

Date Added: June 11, 2009

Ingredients:

3/4 Cup Olive Oil or chili oil
2 Pounds Swiss Chard
2 Pounds Zucchini cut into l/4-inch slices
6 Eggs (250 g)
1 Cup Rice cooked
2 Pounds Spinach fresh
3 Cloves Of Garlic fine chopped
1/2 Cup Bread Crumbs fine crumbled
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Directions:

1. Wash the spinach well.

2. Remove the coarse stalks; dry the leaves thoroughly and chop rather fine.

3. Using a heavy skillet, cook spinach in 2 tablespoons olive oil over medium heat until just wilted.

4. Drain and put into a large bowl. Wash, dry, and chop the Swiss chard.

5. Using the same skillet, cook chard in 2 tablespoons olive oil until wilted.

6. Drain and add to the spinach. Wash, dry, trim, and dice the unpeeled zucchini; add about 4 more tablespoons olive oil to the skillet.

7. Saute' the zucchini, tossing well until just tender.

8. Add zucchini to the spinach and chard, season with salt to taste, and mix in the already cooked rice and garlic.

9. Combine well. Transfer to a well-oiled, heavy 2 quart baking dish.

10. Spoon 3 to 4 tablespoons olive oil over the top.

11. Bake in a 300dF oven for 20 minutes. Beat the eggs well; pour them over the vegetables mixture; sprinkle the top with bread crumbs; return to the oven and bake until the eggs are just set, about 10 to 15 minutes.

12. Eat warm or cold. This makes an excellent luncheon or supper dish.

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Dietary Notes:
This recipe is high in Vitamin A with 160% of your daily recommended intake per serving. This recipe is high in Vitamin C with 41% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Rice, Garlic, Olive Oil allergies.
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